Balsamic Vinegar And Red Wine Reduction Food

FILET MIGNON WITH A RED WINE REDUCTION

Steps:

• Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
• Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
• Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
• Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
• Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
• Drizzle 2 tablespoons of extra virgin olive oil over steaks.
• Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
• Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
• Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
• Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
• PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

SHALLOT & RED WINE SAUCE

Steps:

• Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
• Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
• Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
• Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
• Pour in 400ml beef or brown chicken stock and bring to the boil.
• Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
• Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

BALSAMIC / RED WINE DRESSING

Steps:

• Mix together all ingredients except Olive Oil.
• Add Olive Oil and mix well.
• Note: Better if allow to sit for a few hours.

BALSAMIC VINEGAR AND RED WINE REDUCTION

Steps:

• Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

STEAK WITH PORT WINE BALSAMIC REDUCTION

Steps:

• Heat bits of trimmed fat in heavy pan over medium high heat.
• Add shallot and sautee.
• Remove shallot from pan and set aside.
• Heat pan over high heat until very hot.
• Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.
• Remove steak from pan.
• Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.
• Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
• Slice steak and serve with reduction sauce.
• Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.

BALSAMIC SYRUP OR VINEGAR REDUCTION

Steps:

• Place the vinegar in a small saucepan and bring to a boil over medium heat.
• Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
• DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
• Cool in the saucepan. Bottle and serve with a small spoon.
• Drink the wine after. You want your wits about you when reducing something.

BALSAMIC VINEGAR REDUCTION

Steps:

• In a small saucepan over medium heat, bring the balsamic to a simmer.
• Reduce by 2/3.
• Swirl in the butter, one chunk at a time, until fully blended.
• The sauce should have a very smooth, velvety consistency and a nice sheen.
• Serve immediately.